Bacon, Brussels Sprouts, and Blue Cheese Pizza

March 12, 2012

Perhaps it is an unlikely combination, but bacon, Brussels sprouts, and blue cheese were actually meant to be together… on a pizza. Believe me. I am completely hooked on this pizza. Inspired by a plate of fantastic wood-fired oven roasted Brussels sprouts from Jackson’s along side a tasty pizza with onions and sausage. I couldn’t help thinking how delicious the sprouts would be on top of the pizza. And while we were at it, why not throw in some bacon and blue cheese. Oh, and it worked. We love this recipe so much, we made it three weeks in a row!

Bacon, Brussels Sprouts and Blue Cheese Pizza is built on a base of Our Favorite Pizza Dough, though I subbed in 2 cups of whole wheat flour for 2 cups of all-purpose flour. This makes for a nice hearty texture to the dough. Next is a liberal brush of roasted garlic sauce. Caramelized Brussels sprouts, slivers of bacon, chunks of blue cheese, and thinly sliced onion complete the toppings. This combination is great for dinner, but I would also love to serve it as an appetizer.

Preheat oven to 500 degrees. Toss the Brussels sprouts with one tablespoon of olive oil. Season liberally with salt and pepper. Place Brussels sprouts on a baking sheet and cook at 500 degrees for 8-10 minutes, turning after 4 minutes. The sprouts should begin to soften and brown. Spread Roasted Garlic Sauce over a 12-inch round of pizza dough, be sure to spread all the way to the edge. Top with mozzarella, Brussels sprouts, bacon, blue cheese, red onion. Grind pepper over the pizza and slide into the oven. Bake 12-15 minutes until cheese is melted and bubbly and the bottom of the crust does not bend when you lift the edge of the pizza with the pizza peel. Place cooked pizza onto cooling rack immediately. Allow to cool 2-3 minutes before cutting. Slice pizza and serve.

Roasted Garlic Pizza Sauce

1/2 of a garlic bulb

1/2 cup olive oil

Preheat oven to 350 degrees. Slice the tips off of garlic bulb (the pointy end, not the root end). Drizzle with 1 tablespoon olive oil. Wrap the bulb in foil. Bake at 350 degrees for 30 minutes or until the cloves are soft. Remove garlic from foil. Squeeze garlic from each head into a small blender jar (a mason jar works well here, just attach the blade and base to the jar). Blend with remaining olive oil. Brush over pizza, then top as desired.